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Black-Eyed Peas and Sausages with Tomato Sauce
Short on presentation value, this traditional Italian dish tastes surprisingly good, and the recipe has the
added value of allowing you to prepare the meal a day or so in advance.
| 1 c. dried black-eyed peas |
2 T. yellow onion, chopped |
| 1/4 c. olive oil |
1 clove garlic, chopped |
| 1/3 c. carrot, chopped |
1/3 c. celery, chopped |
| 4 plum tomatoes, coarsely chopped |
1 pound sweet sausage, such as bratwurst or breakfast sausage |
| salt and freshly ground black pepper to taste |
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- Carefully rinse the peas and check them for foreign matter. Put the peas in a
saucepan and add enough water to cover them by a couple of inches. Cover the pan, and bring the
water to a gentle boil. Set them aside for at least an hour.
- Using a large saucepan, saute the onions in the olive oil until golden. Add the garlic,
and continue cooking until the garlic begins to turn color. Add carrots and celery, and cook
for another 5 minutes, stirring occasionally. Add the tomatoes, turn down the heat to
medium low. Simmer for 20 minutes.
- Preheat the oven to 350o.
- Cut the sausages into 2 inch lengths. Add them to the tomato sauce, and simmer for
another 15 minutes. Drain the peas. Add the peas to the tomato sauce. Add enough water
to cover them well. Cover the pan. Turn up the heat enough to bring the liquid to a
gentle simmer. Move the pan to the preheated oven.
- Cook until the peas are tender, approximately 1 1/2 hours. Check every 20-30 minutes,
and add a half cup of water if the peas are getting too dry.
- When the peas are ready, draw off any excess fat with a spoon. Taste and
add salt and/or pepper as required.
- You can serve immediately, or refrigerate to serve another day. Reheat on a low
burner or in a 250o oven.
4 servings
Source: Marchella Hazan, The Classic Italian Cook Book
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